Reserve 101 perfects its menu

Published 10:57 am, Wednesday, September 11, 2013

The do-it-yourself whiskey-spiked fondue is served with pretzel bites.

The do-it-yourself whiskey-spiked fondue is served with pretzel bites.

Photo: Eric Kayne

Image 2 of 8

Truffle crimini flat bread pizza.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service seven nights a week until 2:00 AM. The kitchen installation coincides with the debut of a revamped cocktail menu from co-owner Mike Raymond that showcases Reserve 101's robust collection of spirits and standing as one of the premier whiskey bars in the United States. The new kitchen manager Nico Schibetta will prepare several dishes from the food menu, which includes flatbreads, appetizers and sandwiches., August 30, 2013 in Houston.
(Eric Kayne/For the Chronicle) less

Truffle crimini flat bread pizza.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with ... more

Photo: Eric Kayne

Image 3 of 8

The pulled pork flat-bread pizza features pork roasted in Karbach's Sympathy of the Lager.

The pulled pork flat-bread pizza features pork roasted in Karbach's Sympathy of the Lager.

Photo: Eric Kayne

Image 4 of 8

Meat and cheese board.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service seven nights a week until 2:00 AM. The kitchen installation coincides with the debut of a revamped cocktail menu from co-owner Mike Raymond that showcases Reserve 101's robust collection of spirits and standing as one of the premier whiskey bars in the United States. The new kitchen manager Nico Schibetta will prepare several dishes from the food menu, which includes flatbreads, appetizers and sandwiches., August 30, 2013 in Houston.
(Eric Kayne/For the Chronicle) less

Meat and cheese board.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service ... more

Photo: Eric Kayne

Image 5 of 8

Mescal marinated tomato salad.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service seven nights a week until 2:00 AM. The kitchen installation coincides with the debut of a revamped cocktail menu from co-owner Mike Raymond that showcases Reserve 101's robust collection of spirits and standing as one of the premier whiskey bars in the United States. The new kitchen manager Nico Schibetta will prepare several dishes from the food menu, which includes flatbreads, appetizers and sandwiches., August 30, 2013 in Houston.
(Eric Kayne/For the Chronicle) less

Mescal marinated tomato salad.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food ... more

Photo: Eric Kayne

Image 6 of 8

Fig and porcetta flat bread pizza.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service seven nights a week until 2:00 AM. The kitchen installation coincides with the debut of a revamped cocktail menu from co-owner Mike Raymond that showcases Reserve 101's robust collection of spirits and standing as one of the premier whiskey bars in the United States. The new kitchen manager Nico Schibetta will prepare several dishes from the food menu, which includes flatbreads, appetizers and sandwiches., August 30, 2013 in Houston.
(Eric Kayne/For the Chronicle) less

Fig and porcetta flat bread pizza.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with ... more

Photo: Eric Kayne

Image 7 of 8

Steve Long, left, Nico Schibetta and Mike Raymond.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only downtown venue with food service seven nights a week until 2:00 AM. The kitchen installation coincides with the debut of a revamped cocktail menu from co-owner Mike Raymond that showcases Reserve 101's robust collection of spirits and standing as one of the premier whiskey bars in the United States. The new kitchen manager Nico Schibetta will prepare several dishes from the food menu, which includes flatbreads, appetizers and sandwiches., August 30, 2013 in Houston.
(Eric Kayne/For the Chronicle) less

Steve Long, left, Nico Schibetta and Mike Raymond.
Reserve 101 Whiskey Bar and Cocktail Lounge, the award-winning craft bar in downtown Houston, is rolling out a new food menu that will make it the only ... more

Photo: Eric Kayne

Image 8 of 8

Reserve 101 perfects its menu

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"This is special," said Aaron Lamprecht, who seems as spring-loaded as Tigger as he delivers dish after dish from the kitchen.

Lamprecht is one of the young culinary wizards that Reserve 101 partners Steve Long and Mike Raymond have brought in to consult, test and ultimately create the dishes on the downtown whiskey bar's first food menu.

So what's special about the flat breads, salads and tasty appetizers on the new menu?

"It's all alcohol focused," Lamprecht said. And the alcohol will be "whatever we're fancying that week."

So what's one menu?

1 A salad of goat cheese with celery seed, mescal-marinated tomatoes, a vodka dressing and a reduction of Karbach's Rodeo Clown Double IPA.

1 A flat bread topped with pulled pork that was roasted in Karbach's Sympathy for the Lager.

1 A do-it-yourself whiskey-spiked cheese fondue served with Slow Dough pretzel bites. Diners can select from a shot of Knob Creek Bourbon or Laphroaig Scotch Whisky (the latter gives the fondue a smoky, earthy flavor). The plate also includes a house-made champagne mustard.

The menu, served until 2 a.m., makes Reserve 101 the perfect spot for a late-night bite after a ball game or a concert at the nearby Toyota Center or House of Blues.

If you're unfamiliar with Reserve 101, the bar serves more than 300 whiskeys, including several bottles that go for more than $100 per shot. With a respect for and vast knowledge of whiskey, the staff is eager and patient, even with a neophyte whiskey drinker.

In addition to the food menu, Reserve 101 launched a new drink menu that puts some interesting twists on some classic cocktails.

Take for instance, the Jalapeño Mojito. The ubiquitous rum drink gets a makeover with Kalani Coconut Rum, and the jalapeño adds a nice kick. Another standout is Ginger's Soul. A take on the Sazarac, it is made with Angel's Envy Rye and is served in a glass rinsed in a dry curacao.

Then there's the Monkey Banana Sour. Made with Monkey Shoulder Scotch and banana puree, owner Raymond calls it "a great winter-time drink."

Reserve 101: 1201 Caroline, 713-655-7101

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